The Easiest, Yummiest, Butteriest, Butter-FREE! Lemon Cookies EVER.

Were you looking for a mouthful? I hope so. Because it’s been 2 months without a word from me and I feel you deserve more than a morsel.

So have a cookie. In fact, take two. They’re cholesterol-free after all. Crisp, buttery, yet completely butter-free, these deliciously simple and simple-to-make cookies shine with bright citrus flavor. If you don’t have fresh lemons on hand, just substitute a 1/2 cup of bottled lemon juice. Want to up the ante further? Add a little lemon extract. Or swap out the lemons for limes, oranges, or even a grapefruit. Feeling crazy? Try some of each.

No need to prep anything. No need for parchment. Just measure all the pantry staples into a bowl, mix by hand, scoop, and bake. Use a small cookie scoop if you have it, but you don’t even need that. The stiff dough ends up spreading into thin rounds, so leave an inch or two between the cookies. That’s it. In 10 minutes, you’ll be eating sodium-free cookies to your heart’s content (pun intended).

Hmm.. That’s tricky, Linda. I’m not sure why yours are coming out so crumbly. When I make these they’re definitely solid. I use a small (roughly 1-2 T. size) scooper to form the cookies, which really presses the dough tight by default. I’d say if you don’t have a scoop, try rolling them in your hands tightly and then flatten slightly before baking. Conversely, you could try reducing the amount of flour slightly, or upping the oil just a smidge (though that adds fat and calories). I’m so sorry they’re not coming out better for you. The taste is really good – so I’m glad that’s on at least! Bets of luck to you, Christy